What's for dinner

Diners should know what's in their food and how it's prepared before digesting it.

Many consumers are unaware that some of the meat that ends up on our plates has been mechanically tenderized, a process in which the beef is pierced by blades or needles. The practice may drive any bacteria present on the surface deeper inside, where it's tougher to kill through cooking.

You'd think that would be something consumers had a need to know, but the federal government continues to drag its heels on a labeling requirement. Such disclosure would let grillers and chefs know that certain cuts might need more time on the fire.

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